Creamy Taco Mac

When I think of things that are "trendy," I used to think of skinny jeans, Uggs, and the "Rachel" haircut. I never would have thought of food as trendy.

Yet there are certain recipes that are floating around my cooking forum and blog community, and they are popular enough to be considered trendy. I am certainly not minimizing their presence, and I have absolutely cooked my share of popular recipes (Avocado and Black Bean Brownies, Better-Than-Sex Cake, Penne alla Betsy...).

The latest culinary bandwagon that I've hopped aboard is Delish's Creamy Taco Mac. I've seen multiple blog posts with this recipe; some keep things the same and others put their own spin on it. I fall into the latter category, though her original sounds fantastic too.


The thing with most trends, however, is that they peak really quickly and then fizzle out, never to be heard from again. This pasta dish was so freaking fantastic, however, that I am pretty sure it won't be disappearing from my kitchen anytime soon.

I was wary about only using 1/2 pound of pasta but it was plenty; I even got two lunches out of the leftovers. I'm already planning on making it again soon.

Ingredients

• 1.25 lbs ground turkey
• 1/2 onion, chopped
  
• 8 oz dry pasta + 1 cup reserved pasta water
• 1 16oz jar of salsa
  
• 4 Tbsp mild taco seasoning
• 3 oz cream cheese
  
• 1/2 cup sour cream
  
• salt & pepper
• 1 cup shredded Mexican cheese, plus more for garnish
  

Bring a large pot of salted water to boil and cook pasta per directions. Reserve one cup of pasta water.

Over medium heat, brown ground turkey until no longer pink. Add onion and cook 5 minutes. Add taco seasoning and salsa. Allow to simmer over low heat for 5 minutes. Add cooked pasta, reserved water, cream cheese, sour cream, and shredded cheese. Give it a good stir until cheeses are melty and incorporated. Simmer over low heat for 2-3 minutes. Season with salt & pepper, as desired. Top off with cheddar cheese for extra cheesy goodness.